Winegasm

Pan seared mahi mahi on a corn tortilla with a citrus tomato salad and feta

Spinach, feta and ricotta rolled in fillo and topped with a truffle honey glaze

Vegan friendly, lightly fried and served with muhammara

Red wine braised mushrooms with asparagus and fontina

Hanger steak marinated in chimichuri with roasted red pepper, mozzarella and dressed with a lemon caper aioli

Tiger shrimp baked into aged asiago, brandy and paprika

Stewed roma tomatoes stuffed with fresh mozzarella and basil then wrapped in prosciutto and topped with truffled balsamic

Pitted prunes stuffed with bleu cheese wrapped in applewood smoked bacon and topped with balsamic glaze

Chef's signature house made meatballs topped with his house marinara and baked with mozzarella

Shoe string fries tossed with herbs and truffle, topped with grated pecorino romano

Garbanzo and cannalini bean spread served with pita bread

Roasted red pepper and walnut spread served with pita bread

Hummus, truffle honey and muhammara with pita bread

Clove honey marinated in white truffle, crushed red pepper and lemon. Topped with goat cheese and served warm with toasted pita bread

Macerated basil thyme, and parsley with truffled balsamic glace, olive oil and fresh cracked pepper, served with crostini

House marinara, mozzarella, grape tomato and basil

Portobello mushroom, stuffed with a roasted garlic, garbanzo bean paste, caramelized onions and crushed walnuts

Five cheese and truffle cream sauce tossed with cavatappi pasta and baked to order

Fresh mussels steamed in a sweet chili, white wine and lime sauce served with toasted baguette and fries

Market greens, tossed in a sesame apple vinaigrette topped with walnuts, cranberries, apple and goat cheese

Choose from any of our crostinis from the tapas section and make it a panini for an extra $3.00, served with a side salad and fries $3.00

White wine and five cheese fondue served with fresh cut croutons, button mushrooms, roma tomato, steamed carrot and apples

Bitter sweet dark chocolate, grand mariner, frangelico and cream, served with seasonal fruit, pound cake and marshmallows